Tim Hortons - Pr. Rupert - Inspection Report

Inspection Information:

This facility was given a high hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Refrigeration Temperature of the sandwich preparation table are slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production. Corrective Action: Cover the cold foods as orders slow down. Provide the Health Officer temperature data on the refrigeration prep table.
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: (CORRECTED DURING INSPECTION) Many food service counters found to have dirty surfaces, especially under and behind equipment. Corrective Action: A regular schedule of cleaning needs to be clearly displayed for staff to see and to initial cleaning activities.
303	Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: The dishwasher wash cycle did not come up to proper temperature reading was 65 degrees centigrade (82 degrees is required). Corrective Action: Have the dishwasher repaired as soon as possible; in the mean time hand washing and sanitizing pots , pans and service items is required. The assistant manager placed an out of order sign on the dishwasher and implemented the hand washing procedure immediately.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: All floors and baseboards are in need of a deep cleaning. Build up of dirt is prevalent around the floor edges and baseboards. Floors under counters are dusty and in some cases dropped food is found under cupboards and racks. Corrective Action: Removal of dirt accumulation around floors and baseboards in the front, back and washrooms is required.More attention to thorough floor cleaning is needed on a daily basis.
308	Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The Hobart mixing machine requires a thorough cleaning; the base is poor unsanitary condition Corrective Action: Clean the exterior of the Hobart machine. Replace or repair the Hobart machine base; it must be washable and non-pourous.
314	Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Written sanitation procedures must be available to the Health Officer on request. Corrective Action: Provide a printed copy when requested